What the heck is this?
This is not your average bacon-egg-and-cheese. This is what happens when a silky carbonara sauce and a fluffy, cloudlike egg soufflé fall madly in love and decide to build a life between two toasty brioche buns. It’s got crispy pancetta (or bacon if you’re keepin’ it real), Parmesan cheese, black pepper for days, and a melt-in-your-mouth egg layer that’s so light, it might just float off your plate. Add a swipe of garlic butter or a drizzle of maple (trust me), and you’re looking at breakfast royalty.
Why You’ll Love This Recipe
Because it’s fancy without the fuss. You get all the richness of a creamy carbonara, the soft custardy bite of a soufflé, and the satisfaction of a breakfast sandwich you can actually hold with one hand. It feels indulgent, impressive, and just a little over-the-top in the best way possible. Also, it’s not that hard. Seriously.
The Good Stuff You’ll Need
- 4 large eggs, separated
- ¼ tsp cream of tartar (helps fluff up the egg whites)
- ¼ cup grated Parmesan (or Pecorino if you’re fancy)
- 4 strips pancetta or thick-cut bacon, diced
- 1 tbsp heavy cream
- ½ tsp freshly cracked black pepper (plus more to taste)
- 2 brioche buns (toasted)
- Butter or garlic butter (for toasting buns)
- Optional: chopped chives, maple syrup, or hot sauce
Let’s Do This
- Prep the pancetta: In a skillet over medium heat, cook the pancetta (or bacon) until crispy, about 6–8 minutes. Drain on paper towels and set aside. Keep that delicious fat in the pan—you’ll use it later.
- Make the carbonara base: In a bowl, mix the egg yolks, cream, Parmesan, and black pepper until smooth and creamy. That’s your “sauce.”
- Whip it good: In a separate bowl, add egg whites and cream of tartar. Beat until stiff peaks form. Gently fold the whipped whites into the yolk mixture—go slowly and don’t deflate the fluff.
- Cook the soufflé: Lightly butter a nonstick skillet (or use a bit of the bacon fat) and heat over medium-low. Pour in the soufflé mixture and spread gently into a circle the size of your bun. Cover with a lid and cook for 4–6 minutes, until puffed and golden on the bottom. Optional: Flip gently for 30 seconds to set the top, or just cover and let it cook through.
- Build your sammich: Toast your brioche buns with a little butter (or garlic butter for extra win). Layer the bottom bun with crispy pancetta, then pile on your soufflé egg. Add chives, hot sauce, or a kiss of maple syrup if you’re into the salty-sweet thing. Cap it with the top bun and bask in your breakfast brilliance.
Serving Suggestions
Serve it with crispy hash browns, a little arugula salad with lemon vinaigrette, or a cold brew coffee that’s way too strong. Or just eat it solo with a napkin and some alone time—it deserves your full attention.
Switch It Up
Use cheddar instead of Parmesan if you want a more melty, gooey finish. Swap pancetta for sausage or smoked salmon. Add a thin tomato slice or avocado for freshness. Feeling extra? Top it with a runny fried egg on top of the soufflé for the ultimate breakfast-on-breakfast situation.
Make-Ahead Tips
The soufflé is best made fresh (it loses fluffiness fast), but you can prep your carbonara base and cook the pancetta the night before. Store them separately in the fridge and just whip the egg whites and cook when ready to eat. You can also toast and butter your buns ahead of time and warm them quickly in the pan.
Questions People Actually Ask
Is this really carbonara? Not technically—it’s carbonara inspired. We’re skipping pasta but keeping the core flavors.
Can I bake the soufflé instead of pan-cooking? Yes! Bake in greased ramekins at 375°F (190°C) for 12–15 minutes, then slide onto the sandwich.
Do I need cream of tartar? It helps stabilize the egg whites, but you can skip it if you’re confident in your whipping skills.
What if I hate soufflés? Then just scramble your eggs and stir in the Parmesan and pancetta—it’ll still taste amazing, just less fluffy.
Soufflé Carbonara Breakfast Sammich: A Bougie Breakfast That Eats Like a Dream
- Total Time: 25 minutes
- Yield: 2 sammiches 1x
Description
This is not your average bacon-egg-and-cheese. This is what happens when a silky carbonara sauce and a fluffy, cloudlike egg soufflé fall madly in love and decide to build a life between two toasty brioche buns. It’s got crispy pancetta (or bacon if you’re keepin’ it real), Parmesan cheese, black pepper for days, and a melt-in-your-mouth egg layer that’s so light, it might just float off your plate. Add a swipe of garlic butter or a drizzle of maple (trust me), and you’re looking at breakfast royalty.
Ingredients
4 large eggs, separated
¼ tsp cream of tartar (helps fluff up the egg whites)
¼ cup grated Parmesan (or Pecorino if you’re fancy)
4 strips pancetta or thick-cut bacon, diced
1 tbsp heavy cream
½ tsp freshly cracked black pepper (plus more to taste)
2 brioche buns (toasted)
Butter or garlic butter (for toasting buns)
Optional: chopped chives, maple syrup, or hot sauce
Instructions
Prep the pancetta: In a skillet over medium heat, cook the pancetta (or bacon) until crispy, about 6–8 minutes. Drain on paper towels and set aside. Keep that delicious fat in the pan—you’ll use it later.
Make the carbonara base: In a bowl, mix the egg yolks, cream, Parmesan, and black pepper until smooth and creamy. That’s your “sauce.”
Whip it good: In a separate bowl, add egg whites and cream of tartar. Beat until stiff peaks form. Gently fold the whipped whites into the yolk mixture—go slowly and don’t deflate the fluff.
Cook the soufflé: Lightly butter a nonstick skillet (or use a bit of the bacon fat) and heat over medium-low. Pour in the soufflé mixture and spread gently into a circle the size of your bun. Cover with a lid and cook for 4–6 minutes, until puffed and golden on the bottom. Optional: Flip gently for 30 seconds to set the top, or just cover and let it cook through.
Build your sammich: Toast your brioche buns with a little butter (or garlic butter for extra win). Layer the bottom bun with crispy pancetta, then pile on your soufflé egg. Add chives, hot sauce, or a kiss of maple syrup if you’re into the salty-sweet thing. Cap it with the top bun and bask in your breakfast brilliance.
Notes
Serve it with crispy hash browns, a little arugula salad with lemon vinaigrette, or a cold brew coffee that’s way too strong. Or just eat it solo with a napkin and some alone time—it deserves your full attention.
- Prep Time: 25 minutes
Nutrition
- Calories: ~450 kcal per serving
- Fat: ~30g
- Carbohydrates: ~20g
- Protein: ~22g